2010
DOI: 10.1021/jf102188k
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Structural Characterization and Antioxidant Activity Evaluation of Lignins from Rice Husk

Abstract: In recent years, lignin and extractives from herbaceous plants and crops are receiving increasing attention for their renewability and large annual biomass stock. It is worth noting that only a few studies deal with the chemical characterization of rice husk, a side product of one of the most important crops with regard to human nutrition. Thus, in this study lignin from rice husk was isolated and characterized. Two different extraction procedures were optimized and tested: acidolysis and alkaline enzymatic (A… Show more

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Cited by 107 publications
(79 citation statements)
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“…The fibres found in rice husks are mainly lignin, hemicellulose, cellulose and hydrated silica [44]. These components are similar to those in ground rice husk made from defatted concentrated rice bran ( Table 4).…”
Section: Nutritional Values Of Rice By-productssupporting
confidence: 52%
“…The fibres found in rice husks are mainly lignin, hemicellulose, cellulose and hydrated silica [44]. These components are similar to those in ground rice husk made from defatted concentrated rice bran ( Table 4).…”
Section: Nutritional Values Of Rice By-productssupporting
confidence: 52%
“…Among these, rice is one of the most cultivated crops in the world with around 680 million tons produced per annum . Rice husks make up around 20 wt % of the rice grain and are composed of approximately 22 % lignin, 38 % cellulose, 18 % hemicelluloses, 2 % extractives, and 20 % ashes with variations depending on geographical origin . As a result of high lignin and ash content, the husks are not a viable animal feed, but they can be burnt to yield large quantities of silica that can be used in a number of material applications .…”
Section: Introductionmentioning
confidence: 99%
“…Many literatures have reported lignin extracted from corn stover [7], hybrid poplar [8], apple tree [9], green tea [10], rice husk [11], and black liquor [12], etc. for applications as antioxidants.…”
Section: Introductionmentioning
confidence: 99%